There is nothing better than a slice of well baked cake. While I am all for frosting, sometimes only a plain pound cake will satisfy my need for something sweet. The past few days I have been craving a plain buttery cake but refrained from baking one, to keep my calorie intake in check. As you can see that resolve was broken pretty easily.
We have had rains this entire week in Dallas. There is something about rains that demands baking and the smell of freshly baked cake in the house. After a day of trying to fight the urge, I finally gave in and decided to get my whisk out and bake a buttery cake. Since a no frills cake was on my mind I thought of using the Tish Boyle’s Luxe Pound Cake recipe that is in the blog archives and have baked from many times with excellent results. Its a rich, buttery pound cake with a tight crumb. The only problem was that the recipe calls for more than 5 eggs, so does the Scandinavian gold cake recipe which was my second choice and is equally good. I only had 5 eggs in my pantry and since it was raining, a walk to our neighborhood store was not possible (I need to get an Umbrella or a rain coat soon). I did not want to halve the recipe and take chances. Instead I stumbled on another one of Tish Boyle’s recipe on Shirley’s site Kokken. And I am glad I did and thank Shirley for posting it.
I haveTish Boyle’s cookie cookbook: The Good Cookie but after trying a few of her cake recipes I am inclined to add The Cake Book by Tish Boyle to my collection. She is the queen of pound cake for me.
So this Banana Trifle Pudding is like my go-to, easy, no-fail recipe for a dessert that is a sure shot way to impress company or just yourself. You know, because sometimes you need that reinforcement that you are just awesome.
Its basically a vanilla cake, slathered with a generous serving of spiked up custard, a little jam, toasted walnuts and a layer of bananas, followed by the layers being repeated and then the whole thing topped with whipped cream. Delicious and no frills whipped cream.
The beauty of this dessert is the variations that could follow. You could play with the jam used. Raspberry pairs well with banana, but I have used blueberry crush as well and had amazing results. I have also used the cheap, ration brand of jam which is overtly sweet with an awful texture and I would otherwise not go near but mix it with some orange juice to add a little tang to the jam and its sweetness is reduced and the taste very much acceptable. And in the dessert a welcome ingredient.
Custard is a must, but you could make the pudding more of a banoffee by also using a little dulce de leche or a butterscotch sauce (the dulce de leche, I speak from experience, tastes heavenly). I used the powdered custard, since thats easy and less complicated. In India, there’s a brand Brown & Polson that makes it. I used the package instructions to make a free flowing custard. It was a vanilla flavored custard powder but I added some banana flavoring to it as well, for good measure. But, for true gastro-geeks go ahead make the real thing. But do add some cognac, or rum, or brandy. Because, spiked up is always better. You could also use Baileys. I have done that too. And I have not been disappointed. But then its Baileys, how can anybody be disappointed??
You could add caramelized walnuts, or just plain toasted walnuts, or just plain walnuts for an extra crunch to the dessert. Or if walnuts are not your thing, then I suggest chocolate chips, or chocolate shavings, or forget putting the chocolate in the dessert and eat it instead. I know the last option speaks to you the most. It speaks to me too.